Wednesday, May 18, 2011

Culinary Adventure #4: Teriyaki Bourbon Chicken

About a month or so ago, I was enjoying a relaxing night in watching Food Network. On one show (I honestly don't remember which) an Asian inspired marinade was made for chicken wings. As many readers may know, I often joke about having an excess of umami taste receptors. Since the weather was gorgeous the next day, I knew we had to pull out the grill and test this marinade. However, since I never follow a recipe (except for Nana's) I created my own based on what I saw on TV. Here is the Hungry in Cleveland version of a Teriyaki Bourbon Marinade for chicken which can also be tried on pork, shrimp, or even veggies.

In a large ziplock bag (or if you have something reusable for marinading even better) combine 1/2 cup balsamic vinegar, 1/2 cup Wild Turkey American Honey (if you use a different whiskey or bourbon, add about a tablespoon or so of regular honey), 1/2 cup brown sugar, 1/2 cup soy sauce (I prefer reduced or low sodium), rosemary, 5 nice sized cloves of garlic minced, ginger, and a dry thai chili pepper for heat. Mix everything together, then add the chicken (or whatever you are planning to marinade). Refrigerate at least an hour and a half. Then, throw on the grill and enjoy! We also prepared asparagus with rosemary infused olive oil and a cheese plate. The excess marinade was reduced down and served along with the chicken. We toasted ciabatta bread to make a sandwich. This is sure to become a go to grilling dish!